Risotto with mushrooms and peas

Guido Pedrelli
Guido Pedrelli
Italian Cuisine Expert and Food Blogger
Guido Pedrelli
Guido Pedrelli, the mastermind behind Nonna Box, has honed his culinary expertise for decades, inspired by family feasts in Emilia-Romagna. Mentored by his restaurateur nonna, he mastered Italian classics and furthered his skills with professional culinary studies in desserts and gelato making from Mec3. Today, he shares this rich legacy and authentic recipes through Nonna Box.
Expertise: Italian cuisine, Pasta, Pizza, Pastry, Dessert


Risotto with mushrooms and peas recipe

Risotto with mushrooms and peas

3.50 from 2 votes
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  • Fry the finely chopped garlic in a pan. Add the mushrooms and peas, cooking for a few minutes. Then, add half a glass of white wine and a half a glass of warm water. Add salt and pepper, cooking it for about 15 minutes.
  • In a separate pan, sauté the chopped onion with four tablespoons of oil. Add the rice and toast for a few minutes before mixing it with half a glass of wine.
  • Then, add some of the vegetable broth. Continue to add more broth until the rice is cooked.
  • Remove pan from heat. Season with salt and pepper mixed with grated cheese. Sprinkle with chopped parsley and serve.
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One Response to “Risotto with mushrooms and peas”

  1. Lindsay says:

    I love how original this recipe is, from mushrooms to peas and risotto but when I tasted it it was no ordinary taste. Just awesome for a pea lover like me.

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